Floral ice cubes

TPR is getting married! Well, half of The Print Room team is getting married… the other half has been married for over 30 years which is also something to celebrate! So to mark this joyous occasion, we have a beautiful new DIY project to share with you all which is sure to impress and add a special touch to your next occasion. These gorgeous floral ice cubes are so easy to make and honestly look stunning.

Enjoy,
Whitney & Peta

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Blend your own tea

The studio has been having a love affair with tea for the past few months so we decided to have a go at making some blends of our own using a recipe that we discovered recently through the BLDG 25 Blog (we love this blog!). We have slightly tweaked and changed some of the ingredients however here are the blends that we trialed and loved. Tea blends are so easy to make and so rewarding when you get to enjoy them in a moment of peace!

Happy blending!
Whitney & Peta

 

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Cupcake lovin’

Why not treat yourself this Valentines Day with some delicious red velvet cupcakes? Our guest contributor, Hollie, has done it again with this amazingly delicious recipe! Bon appΓ©tit!

 

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Makes 12

INGREDIENTS
60 g Unsalted Butter, room temp
150 g Caster Sugar
1 large Egg, lightly beaten
10 g Cocoa Powder
2 tsp Red Food colouring
1/2 teaspoon Vanilla Extract
120 ml Buttermilk
150 g Plain flour
1/2 teaspoon Salt
1/2 teaspoon Bicarb Soda
1 1/2 teaspoon White wine Vinegar

Cream Cheese Frosting
300 g Icing sugar, sifted
50 g Unsalted butter, room temp
125 g Cream Cheese, slightly softened
METHOD

Step 1. Preheat the oven to 170c. Line a 12-hole cupcake tin with patty cases.

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Step 2. Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed.

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Step 3. In a small bowl, mix the food colouring, cocoa powder and vanilla extract until it makes a thick paste.

Step 4. Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter. Be sure to scrape down any stray batter from the sides of the bowl with a rubber spatula. The mix should be a deep rose pink/red.

Step 5. On slow speed, slowly add half the buttermilk until well mixed then add half the flour until well mixed. Repeat for the remaining milk and flour, beating until the mixture is smooth.

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Step 6. Add the salt, bicarb and vinegar, turning up the speed and beating for a couple more minutes.

Step 7. Spoon a heaped tablespoon of mixture into each paper cases until no more than two-thirds full.

Step 8. Bake for 20-25 minutes, or until the top of a cupcake bounces back when lightly touched. (A skewer inserted in the centre should come out clean).

Step 9. Once the cupcakes have cooled slightly in the tray, remove them and place on a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting.

Step 10. In a food processor or electric mixer, beat the icing sugar and butter until well mixed.

Step 11. Dice the cream cheese into smaller cubes then add to the mix, beating until completely combined.

Step 12. On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes.

Step 13. When the cupcakes are cold, pipe the cream cheese frosting on top, or use an icecream scoop to dollop the frosting on the stunning red-domed cupcakes.

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‘Tis the season to be jolly!

‘Tis the season to be jolly and what better way is there to help get your jolly on than enjoying a nice refreshing Christmas cocktail! Here is a quick recipe for a refreshing, bubbly and sweet summer cocktail starring Raspberry, Limoncello and Prosecco.

INGREDIENTS

  • 3 cups prosecco, chilled
  • 1 cup limoncello liqueur, chilled
  • 1 tablespoon sugar syrup
  • 1 cup frozen raspberries
  • 6 sprigs fresh mint

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METHOD

  • In a large pitcher, whisk together prosecco, limoncello and sugar syrup.
  • Serve over raspberries, garnished with mint, if desired.

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